Remove chicken from buttermilk. Drizzle lemon juice and seaon with Cajun Creole seasoning and salt and pepper to taste, then dust with flour. Fry in oil until crispy. Larger pieces will take longer. Once cooked, place chicken on paper towels to remove excess oil. Lastly place in a large bowl and pour the vinaigrette over the chicken, tossing to coat all sides. Cut as desired and serve.